Jiffy Cornbread Casserole Recipe
This easy Jiffy cornbread casserole recipe is soft, creamy, and incredibly moist. Made with sour cream, cream-style corn, sweet corn, and Jiffy Corn Muffin Mix, it comes together in minutes for an easy family or holiday side dish.
Yield: 6 -8 servings
Calories: 169cal
Cost: $10
Materials
- 1 large egg
- 1 cup sour cream
- 4 tbsp. unsalted butter melted - 1/2 stick
- 1 (8.5 oz. box) Jiffy cornbread mix
- 1 Tbsp. sugar
- ½ tsp. salt
- 1 (15 oz.) sweet corn - drained
- 1 (15 oz.) cream-style corn
Instructions
- Preheat the oven to 350 degrees
- Grease a 2-quart casserole dish.
- Mix the batter. In a large bowl, combine the egg, sour cream, melted butter, Jiffy Corn Muffin Mix, sugar, salt, and cream-style corn.
- Fold in the corn. Gently fold the drained sweet corn into the batter until evenly distributed.
- Pour into the casserole dish. Spread the mixture evenly in the prepared 2-quart casserole dish.
- Bake for 40–45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Notes
- Drain the whole-kernel corn well before adding it to the batter.
- For the best texture, fold the drained corn into the batter last.
- I use a 2-quart casserole dish for this recipe.
- Start checking the casserole at about 40 minutes. It is done when the top is lightly golden and a toothpick inserted into the center comes out clean.
- Serve warm. I especially love it with a little butter on top.
- Store leftovers covered in the refrigerator for 3–4 days.
Nutrition
Calories: 169cal | Carbohydrates: 4g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 248mg | Potassium: 63mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 531IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 0.2mg